Best 6 Strawberry Cake Mix Banana Bread Recipes

STRAWBERRY-BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F. Grease a 9- by 5-inch loaf pan.
• Roughly chop 1/2 cup of the walnuts, and finely chop the remaining 2 tablespoons, keeping them separate.
• Whisk together the flour, sugar, roughly chopped walnuts, baking powder, cinnamon, nutmeg and salt in a medium bowl.
• Whisk together the oil, eggs, vanilla and zest. Fold in the bananas and strawberries. Fold the oil mixture into the flour mixture until just combined (it's OK if there are some lumps). Transfer the batter to the prepared pan, and sprinkle the top with the finely chopped walnuts.
• Bake until the bread is golden brown and a toothpick inserted in the center comes out clean, 1 hour to 1 hour 10 minutes. Run a knife around the edges, and let cool completely in the pan on a rack. The bread can be stored at room temperature in an airtight container for up to 3 days.

STRAWBERRY BANANA BREAD (FROM CAKE MIX)

Steps:

• Preheat oven to 350 degrees. Grease and flour two 5" x 10" pans. Beat bananas until smooth. I don't like chunks of bananas in my bread! Add remaining ingredients. Mix on low speed for 1 minute. Mix on...

EASY CAKE-MIX BANANA BREAD

Steps:

• Heat oven to 350°F. Generously spray 2 (8x4-inch) loaf pans with cooking spray; lightly flour pans.
• Select your favorite banana bread recipe variation from those below.
• In large bowl, beat all ingredients above plus ingredients from selected variation below until well mixed. Divide batter evenly between pans.
• Bake 45 to 55 minutes or until toothpick inserted in center of loaves comes out clean and inside of cracks do not look wet. Cool 15 minutes in pans on cooling racks. Remove loaves from pans to cooling racks. Cool completely, about 2 hours, to prevent crumbling when slicing. For easier slicing, store loaves tightly covered 24 hours. Cut with serrated knife, using a light sawing motion.

STRAWBERRY BANANA BREAD WITH NUTS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with nonstick spray. Line a baking sheet with parchment paper.
• Sift flour, baking soda, cinnamon, and salt together into a bowl.
• Cream sugar and butter together in a large bowl. Mix in sour cream, eggs, and vanilla. Add mashed bananas and mix until combined. Gradually mix in dry ingredients. Fold in strawberries and nuts. Pour into the prepared pan and set on the lined baking sheet.
• Bake in the preheated oven until golden brown and a toothpick inserted in the center comes out clean, 65 to 80 minutes.

STRAWBERRY-BROWN BUTTER BANANA BREAD

Steps:

• Heat oven to 350°F. Grease or spray bottom only of 9x5-inch loaf pan.
• In 1-quart saucepan, heat butter over medium heat, stirring occasionally, until golden brown. Remove from heat; pour through strainer into small bowl to remove blackened bits.
• In large bowl, beat butter and sugar with electric mixer on medium speed 2 minutes. Stir in eggs until combined.
• Add bananas, buttermilk and vanilla; stir until smooth. Add flour, baking soda and salt; stir until just combined. Fold in strawberries. Pour into pan.
• Bake 1 hour 15 minutes or until toothpick inserted in center comes out clean. (Cover loosely with foil if top is browning too quickly.)
• Cool in pan 10 minutes. Remove from pan to cooling rack. Cool completely before slicing.

STRAWBERRY BANANA SPLIT CAKE

Steps:

• Combine the crumbs, butter and sugar; press into an ungreased 13-in. x 9-in. dish. Chill for 1 hour., In a bowl, beat the butter, confectioners' sugar, milk and vanilla until smooth. Spread over crust; chill for 30 minutes. Layer with bananas, pineapple and strawberries. , In a small bowl, beat cream until soft peaks form. Add confectioners' sugar; beat until stiff peaks form. Spread over fruit. Sprinkle with nuts. Chill until serving.